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If you are searching for the perfect appetizer or side for your next cookout, look no further! Grilled Jalapeno Poppers are the way to go! They are stuffed with an addictive mixture of bacon, cream cheese, and cheddar cheese. The rich and creamy combination of the stuffing contrasts the spicy jalapeno peppers leaving you wanting more.
This is a great alternative to the breaded and fried version because they are fresh, cook up nicely on the grill, and are quite addicting 🙂 You can even skip the bacon for a vegetarian option if you prefer.
The recipe can be found here.
We own a Jalapeno Grill Rack that we use for this recipe, which I find quite wonderful to use. If you don’t have one, I highly recommend getting one!
Start by preheating the grill to 325 degrees F. It can be tricky to keep the grill temperature consistent once the lid is closed so just try to keep it as close to this temperature as possible while grilling. It’s best to check on the jalapeno poppers a few times throughout the cooking process to ensure they are not burning.
Remove the tops of the jalapenos. Then, core out the inside of the jalapenos and remove any seeds. You don’t want to slice the jalapenos open, keep them enact, except for the hole at the top.
Combine the cream cheese (softened), cheddar cheese, paprika garlic powder, cumin, and bacon crumbles in a small bowl. You want the mixture to be well blended. You can also double the recipe if needed or adjust the seasoning to taste.
Add the mixture to the inside of the jalapenos. I find this easiest to do with my hands. I take a small amount and roll it in my hands until it is the right thickness to slide into the jalapenos. Make sure to stuff each jalapeno until full. It’s OK to have some of the mixture sticking out the top.
Place the jalapenos on the grilling rack. If the jalapenos are thin, add a toothpick horizontally through jalapeno(s) to prevent it from falling through the rack.
Place the grilling rack on the grill and cook for about 15-20 minutes or until the jalapenos are tender and the cream cheese mixture is melted and warmed through. It’s best to keep the grill cover closed while cooking but don’t forget to check on them every so often!
Carefully remove the jalapenos from the grilling rack. They should easily slide right out (or through if they are thin). Serve immediately while they are still hot! Enjoy!
The recipe can be found here.
This is one of my favorite sides to make in the summer. They are spicy and add a little kick to your meal…I could even eat these as a meal and skip everything else 🙂 I’ve noticed the bottom part of the jalapeno happens to be the spiciest (in my experience), so I like to save some of the filling to have with that bite or my mouth is on fire!
Happy Cooking!
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